Fresh Leaves Or Cured For Cooking???

If I'm going to be making butter (for fudge - sounds yummy!) with budleaf, fan leaves and stems, should I at least water cure it for a few days or is fairly fresh ok to use? I've tried fresh, but used margarine to make cannabutter, and it didn't do much of anything for me. Maybe about 4-5 grams of fresh trimmings was used in a cup of margarine. Don't know if the margarine had anything to do with this dismal failure.

I know that fresh bud won't get you very high (if you can get it to burn in a bowl) but after a few days in a water cure then dried it will get you all fucked up. Just wondering if it's the same for the leaf when you want to cook with it. Any input is appreciated.

Thanks

The Spaced Cowboy

 

You'll need about 10 grams of dried leaves.

 

yes, cure it first....

 

Wow, you must spend a lot of time on here. How else do you get named a drug geek?


Thanks. I'll water cure them for a few days then dry it all out I suppose.

Why does pot always need to be dried before using it for anything? Seems to get more potent over a couple days under water. Whereas before, just smoking it semi dry in a pipe didn't get you high even though it burned. That's what I did with the last batch and the buds were good, but as I said, I used the leaves fresh and they didn't do shit in butter.

This is one complicated plant...

 

margarine has no fat in it. Butter is best.

I think it's a mixture of butter, bud, and sugar...

 

weed needs to be dried/cured/heated because of a chemical change that takes place within the THC glands. the active ingredient, THC, forms in the plant as THCA(tetrahydrocannabolic acid). THCA has uses ,but is not psychoactive. the plant material needs to be finely cured or heated to decarboxylate the THCA molecule and turn it to THC.
cureing will make your bud much much more potent!!!

 

most margarines DO have fat in them... just not as much as butter because the fats/oils in margarine are usually mixed with skim milk(fat free).

 

No Water! Are You Insane?

 

never heard of water cureing i supose...

i don't recommend it compared to normal air curing, unless your cooking with the results.

 

adding water is definitely NOT the point of curing, which is really just a very slow, controlled drying, as i understand it, but it dries it further nonetheless.....

all i know is add water and you're bound to get mold eventually....and probably ruin the taste by extracting watersoluble chemicals.....

perhaps macerating in water prior to cooking (but post curing) would be good to reduce the strength of the flavor (most people like the taste of good pot smoke, but not eating pot) by, like i said, extracting water soluble chemicals (while leaving behind the THC)

but if you're going to cook with it, you certainly could use fresh pot. no need to dry it and then add water, and CERTAINLY no need to add water to fresh pot.

 

That must be why it only got us "heavy eyed" and a bit tired.

I'll use normal sweet cream butter for this batch.

 

ghee is supposed to be the best, from what i understand. bigger grocery stores may have it, or else go to an indian grocery. ghee is clarified butter....so clarified that it need not even be refrigerated, and it can be used in deep frying without burning like normal butter......

i remember getting it to take backpacking when i was in boy scouts. i've heard numerous times of it being used with marijuana for better extraction, and it seems like it would be the best. use in place of butter, possibly in smaller quantities.

my best experience with eating pot was two nice joints' worth of midies ground up and just tossed right into the corner of a pan of brownie mix. i made sure it got mixed in, but stayed in that corner. when the brownies were done i had a pan full of normal brownies and then just cut out the magic corner and ate that. i didnt really notice the pot at all, but others say this method is terrible.

one thing i can say is that it's effective. i passed out for like 6 hrs after chilling for a while....it just kept getting stronger and stronger....course, i did smoke a bit before it hit me....

 

I've done it that way myself. My better half doesn't like to eat the plant matter stuff though so I have to use the butter method. Jorge Cervantes had a recipe in High Times a few years back from his friend in Switzerland (that huge grow op guy with 1000's of pounds hanging in the barn) for candied buds. Didn't work out too well. Don't think I did it right, but it tasted pretty good. Should have used good pot though.

I'll try the ghee on the next run. Thanks for the tip.

 

water curing will not help you much as far as cooking goes.


water curing removes chlorophyll and pesticides thereby making the smoke less harsh. it also reduses the weight of the plant giveing it a higher percentage of THC. but with a slow air cure a change in chem in the glands of the plant cause other substances to become psychoactive.slow air is the way to go but if you short on time or you had to use pesticide late in the grow to save your plants i say go water cure.

i would use real butter because Trichromes are fat soluble.

 

i want to make some pot food soon. i'm thinking pot butter on a hot blueberry muffin or two, or just a brownie or cookie the way i talked about....the premade tollhouse cookie dough and stuff you get in the store is greasy and fatty as it is, cooking ground pot in it without first extracting it should still work, and my experience would lead me to believe just cooking the pot and eating also works decently, even without a fat extraction.